Pasta in a Creamy Tomato and Bacon Sauce

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om/photos/29487672@N07/14566173188">“Red & Yellow Tomatoes”</a> by <a href="https://www.flickr.com/photos/29487672@N07">Scott 97006</a> is licensed under <a href="https://creativecommons.org/licenses/by/2.0/?ref=openverse&atype=rich">CC BY 2.0</a></figcaption></figure>IngredientsOlive oil1 onion (any colour but red)8 garlic cloves or equivalent (“I just tipped a bunch of frozen garlic in the pan until it looked right”)200g of tomato puree200g of lardons or chopped bacon2 teaspoons dried oregano1 cup of single cream1/2 cup pasta waterBoil the pasta and dice the garlic and onions while it cooks. Keep 1/2 a cup of the pasta w

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ater when draining it and set the pasta to one side (note, you do not need to pour olive oil over the pasta to keep it from sticking as that doesn’t actually make any difference but does keep the sauce from attaching later).Sautee the onions, garlic and bacon together in enough olive oil to keep them from sticking. Once the bacon is cooked and the onions are translucent add in the tomato paste and stir fry it until it starts to take on a darker colour.Stir in the pasta water until you have a thinner sauce with a homogenous texture, then add in the cream and herbs and simmer for two to three minutes. Taste, then add salt and pepper as needed. Finish by stirring through the pasta and topping with parmesan cheese and more fresh cracked black pepper.</article></body>

Pasta in a Creamy Tomato and Bacon Sauce

This is one of the many delicious things my wife has whipped up while my arms have been injured - and yes that arms plural as last week I managed to dislocate the other elbow in my sleep, so things are going well here. She’s generously agreed to share it with us all and I cannot recommend it enough. It has the perfect balance of salty, creamy and tangy, and is just ridiculously moreish. This serves about four people so luckily for us there were left overs and I got to have it for lunch again the next day.

I forgot to take a picture so here have some tomatoes. “Red & Yellow Tomatoes” by Scott 97006 is licensed under CC BY 2.0

Ingredients

Olive oil

1 onion (any colour but red)

8 garlic cloves or equivalent (“I just tipped a bunch of frozen garlic in the pan until it looked right”)

200g of tomato puree

200g of lardons or chopped bacon

2 teaspoons dried oregano

1 cup of single cream

1/2 cup pasta water

Boil the pasta and dice the garlic and onions while it cooks. Keep 1/2 a cup of the pasta water when draining it and set the pasta to one side (note, you do not need to pour olive oil over the pasta to keep it from sticking as that doesn’t actually make any difference but does keep the sauce from attaching later).

Sautee the onions, garlic and bacon together in enough olive oil to keep them from sticking. Once the bacon is cooked and the onions are translucent add in the tomato paste and stir fry it until it starts to take on a darker colour.

Stir in the pasta water until you have a thinner sauce with a homogenous texture, then add in the cream and herbs and simmer for two to three minutes. Taste, then add salt and pepper as needed. Finish by stirring through the pasta and topping with parmesan cheese and more fresh cracked black pepper.